Make Ahead

Apple Figgy Breakfast Bars

July 14, 2014
0 Ratings
  • Serves 20
Author Notes

The apple fig jam in these breakfast bars gives them just the right amount of hearty sweetness. Serve them at the breakfast table or grab one for a deliciously satisfying snack.

What You'll Need
  • 4 sticks non-hydrogenated, non-dairy margarine, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/4 cup confectioner's sugar
  • 1/4 cup applesauce
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon lemon zest
  • 4 1/4 cups gluten-free flour mix, King Arthur preferred, plus about 1/4 cup more for rolling
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup Apple Fig Jam
  • 1/4 cup rice or hemp milk, vanilla flavor preferred
  • 1/2 cup demarara sugar
  1. In standing mixer fitted with a paddle attachment, mix the margarine and sugars until light and fluffy, about 5 minutes, scraping the sides and scooping the bottom once or twice to incorporate the margarine.
  2. Add the applesauce, vanilla paste and lemon zest and mix to fully incorporate.
  3. Sift the flour, baking powder, cinnamon, and salt onto a sheet of parchment paper or into a medium bowl.
  4. Add the flour to the margarine and mix until completely incorporated.
  5. Scrape the batter onto a sheet of plastic wrap. Pat flat, about 1-inch thick, and cover completely with plastic wrap. Refrigerate overnight.
  6. Remove the dough from refrigerator 15 to 20 minutes before proceeding.
  7. Preheat oven to 375°F. Line a sheet pan with silpat liners or parchment paper.
  8. Place a second sheet of parchment paper, the same length as sheet pan, on work surface. Roll the dough into a rectangle about 14 inches long (or 2 inches shorter than your baking sheet) by 6 inches wide. Evenly spread the filling from end to end along one side of the dough’s long edge, about 2 inches wide. Lift the parchment paper and roll the dough lengthwise in a log, 2 to 2½ inches wide. Flip onto the prepared baking sheet and flatten evenly with your hand into a rectangle.
  9. Brush with rice or hemp milk and sprinkle with demarara sugar. Bake until the dough has turned a pale, nutty brown and the filling is heated through, about 12 to 15 minutes.
  10. When done, remove and allow to cool in the pan. Cut into 2 to 2½-inch squares.

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